Simple Way to Cook Favorite Vegetable Thai noodles

Hey everyone, it’s Clark, welcome to our recipe page. Today I’m gonna show you how to make a special dish, Vegetable Thai noodles. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

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You can have Vegetable Thai noodles using 16 ingredients and 6 steps. Here is how you cook it.

Ingredients of Vegetable Thai noodles

1. Prepare 6 of large hot red chillies, roughly chopped.
2. You need 2 of large white onions.
3. It’s 8 cloves of garlic.
4. Prepare 2 of thumb size pieces of ginger, peeled.
5. Make ready 1 stick of fresh lemon grass, chopped finely.
6. Make ready 1 bunch of coriander (stalks and leaves).
7. Take 1 of lime (rind and juice).
8. You need of Fish sauce.
9. You need of Curry powder.
10. You need 1 of medium cauliflower chopped, into small chunks.
11. You need 2 of large bell peppers, chopped into small chunks.
12. Take 1,400 ml of vegetable stock.
13. Prepare 2 (400 ml) of tins of coconut milk.
14. Make ready 2 of nests of medium egg noodles for each person.
15. It’s of Brown sugar.
16. It’s 3 of large spring onions, thinly sliced.

Click Play to See This Thai Stir-Fried Noodles With Vegetables Recipe Come Together.Add carrot, scallions, and bell peppers and cook until carrot starts to become crisp-tender.Add drained noodles to the pan and pour sauce over noodles.Using two utensils, lift vegetables from bottom to integrate throughout noodles and mix well.

Vegetable Thai noodles step by step

1. In a food processor add all the chillies, 1/2 of a white onion, 5 cloves of garlic, 1 piece of ginger, all the lemon grass, the stalks of the coriander (save the leaves for later), 1 sliver of peeled lime rind, 1/2 tsp of fish sauce and 3 tsp of curry powder. Blitz until it forms a paste, you may need to add a bit of water to bring it together..
2. Finely chop the remaining white onions, mince the remaining garlic cloves and grate the other piece of ginger. Take out a large pot and put it on the hob on a medium heat. Add some oil and then fry the onions, garlic and ginger together for a couple of minutes..
3. Add the cauliflower and peppers to the pot. Then add all of the paste you made earlier and stir well until everything is coated..
4. Add the coconut milk and vegetable broth. Stir well then put the lid on top of the pot and turn the heat down slightly. Simmer for 20-30 minutes or until the cauliflower is soft..
5. Add 1 tbsp of fish sauce, 2 tsp of brown sugar and the noodles to the pot. Replace the lid and simmer for another 10 minutes..
6. Remove the pot from the heat and add the juice from the lime, the chopped up coriander leaves and the spring onions and stir well. Serve in bowls..

This Thai Noodle Soup is creamy, spicy, filled with veggies and gluten free rice noodles for the ultimate comfort food.Perfect for a cold cozy night in, after a long busy day!If you like Thai or Curry flavors then you need to try my Thai Vegetable Curry, Coconut Milk Thai Iced.

Add the noodles to the hot pan and stir fry for a minute, using tongs to toss.Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles.An aromatic saute of soy-marinated chicken, garlic, ginger and onions is enhanced with mushrooms, cucumbers, bell peppers and carrots, and flavored with peanut sauce, oyster sauce and hot chili sauce.Serve over rice noodles and top with chopped peanuts.Add eggs; cook and stir until set.